Cake Recipes From Scratch Biography
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.
Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.
Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean.
Technique: Testing to see if a cake is cooked
Testing to see if a cake is cooked
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0:29 mins
Remove the cake from the oven and set aside to cool completely.
Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.
To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.
Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
STEP 2
In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
STEP 3
Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
STEP 4
Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.
2 hrs Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Carrot Cake I
Ingredients Edit and Save
Original recipe makes 1 - 9 inch 2 layer cakeChange Servings
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1/2 cup margarine, softened
1 pound confectioners' sugar
1 cup chopped walnuts
1 teaspoon vanilla extract
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PREP
30 mins
COOK
30 mins
READY IN
1 hr Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the batter evenly between the two prepared pans.
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and frost the cooled cake layers.
reheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan.
Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
STEP 1 Preheat oven to 180C. Butter and flour two 23 cm round cake pans, or three 20 cm round cake pans.
STEP 2 Sift together the flour, baking powder and salt into a medium bowl. Set aside.
STEP 3 In a small bowl, mix food colouring and cocoa powder to form a thin, smooth paste. Set aside.
STEP 4 In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
STEP 5 Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl frequently with a spatula. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk.
STEP 6 Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
STEP 7 In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine.
STEP 8 Working quickly, divide batter evenly between the cake pans and bake at 180C for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
STEP 9 Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before icing.
STEP 10 Icing: With an electric mixer, blend together cream cheese and butter until smooth.
STEP 11 Reduce speed to low, and blend in icing sugar, salt and vanilla extract. Increase speed to high, and beat until light and fluffy.
Notes
Wear an apron and be careful with the red food colouring – no matter how hard I try, I always end up staining something! If you prefer a sweeter or stiffer icing, more icing sugar can be added (up to four cups) but this will reduce the cream cheese taste.
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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